alfredo taco lasagna

How To Make alfredo taco lasagna

• 1

  Preheat oven to 350 degrees F.
• 2

  Bring a large pot of water to a boil. Cook lasagna noodles in the boiling water and add 1 tablespoon taco seasoning, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain and rinse under cold water.
• 3

  Heat a large skillet over medium-high heat. Add the ground beef and cook until evenly browned and no longer pink, about 10 minutes. Drain any excess fat.
• 4

  Add the sliced vidalia onion, chopped banana and red bell peppers and 2 tablespoons taco seasoning; stir well until blended .Remove from heat and set aside.
• 5

  In a large bowl, combine the cream cheese, diced tomatoes and green chiles and alfredo sauce; mix together until blended. Set aside.
• 6

  In medium bowl, combine the ricotta cheese, egg whites, sour cream and remaining taco seasoning; whisk together with a fork until blended.
• 7

  Place 3 cooked lasagna noodles into a 9x13-inch glass baking dish. Spoon half of the beef mixture over the lasagna noodles.
• 8

  Add half the alfredo sauce mixture all over the beef mixture. Spoon half the ricotta cheese mixture on the beef and sauce mixture.
• 9

  Top with the crushed taco shells and sprinkle with 1 cup shredded cheese. Repeat the layers. Sprinkle remaining shredded cheese on top.
• 10

  Bake for 30 minutes, or until the sauce is bubbling and cheese is melted. Let stand for 10 minutes before serving.
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